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E – Content

First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel
  1. Attributes of F&B Service Personnel
  2. F&B service personnel
Types of service
Billing methods and control methods
  1. Order Taking Methods
  2. Billing and Payment Methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction
  1. Introduction
Management thought: A journey since inception
Planning
Organizing
Leadership
Motivation
Communication
Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
Chapter2
Barriers to Effective Communication
Reading
Written communication skills
Oral Communication
  1. Verbal Communication
Non-verbal Communication
  1. Non Verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Soup
  1. Soups
Sauces
  1. Sauces
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
Cleaning routine of Public area
Control desk
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay Chapter10
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
  1. Listening Skills
Oral Communication Skills
  1. Verbal Communication
Reading
Writing
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
Logistics
Supply chain management
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Bakery & Confectionery
  1. Principles Of Baking
  2. Measurements & Bakers percentage
  3. Physical & chemical chnages during baking
Chapter1
Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry
  1. Sugar
  2. Wheat
Chapter2
Yeast Dough’s (Fermented Goods)
  1. Types of yeast doughs
  2. Stages in bread making
Chapter3
Cake Making
  1. Cake Making
  2. Chocolate cake Demo
  3. Fruit cupcake Demo
Chapter4
Flour Pastries
  1. Techniques of Pastry making
  2. Flour Pastries
  3. Puff Pastry
  4. Pastries
Chapter5
Cookies
  1. Cookies Session -I
  2. Cookies Session – II
  3. Cookies Session – III
Chapter6(2)
Icing
  1. Icing
Chapter Name Recorded Lecture Notes Reference Books
Business law
  1. Introduction to Hotel Law
  2. Introduction to Contract ACT
  3. Essential Elements of Cotract Act
  4. Discharge of Contract
  5. Partnership Act
  6. The sales of goods Act
  1. Chapter1-A
  2. Chapter1-B
  3. Chapter1-C
  4. Chapter1-D
Industrial law
Food Legislations
  1. The Food Adulteration Act
  2. Consumer Protection Act
The Sexual Harassment of Women at Workplace
Licenses and Permits
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
  3. The impact of Social Image and Positive Self Presentation on your career
10 Essential Soft Skills
Personality profile
  1. Personality Profile
Personality Enrichment Chapter4
Expectations of Recruiters
  1. Expectations of Recruiters.
Professional Communication Chapter6
Case studies
Stress Management
  1. Stress Management
Chapter8
Time management
  1. Team work
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales
  1. Introduction to hospitality sales
  2. coordination of sales with other departments
  3. Difference between sales and marketing
  4. Hospitality Products and services
Chapter1
Organization of Sales Department
  1. Organization Structure of sales Department
  2. Role of personnel in Sales Dept.
Chapter2
Recruitment and training
  1. Attributes of Sales Personnel
Chapter3
Internal sales Chapter4
Banquet and Meeting Room Sales Chapter5
Hospitality Sales Process
Selling practices
Role of Technology in Hospitality Sales
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals
  1. Computer Fundamental
  2. Computer Network
Chapter1
Windows
  1. Windows
Chapter2
DOS – (Disk Operating System) Chapter3
MS- Word Chapter4
MS -Excel Chapter5
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
  1. Food Cost Calculation
  2. Menu Engineering
  3. Menu Mix and Menu engineering
Chapter2
Yield Management
Introduction to Equipment used in Quantity Food Production
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
  1. Purchasing & duties of purchasing Manager
  2. Indenting
Chapter6-I
Chapter6-II
Indian regional cooking
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
Pest control
  1. Pest Control
Complaint Handling in Housekeeping department
Interior designing
  1. INTERIOR DESIGNING
Refurbishing & Redecoration
Night auditing
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
Management’s Role in Implementation of FSMS
Planning and Developing for Safe Products
Hazard Analysis
Planning and Developing for Safe Products
Improvement of the Food Safety Management system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service quality
Customer loyalty and satisfaction
Customer relationship and feedback
CRM system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of Housekeeping department
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
  1. Nouvelle cuisine video-I
  2. Nouvelle cuisine video-II
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
  1. Meat Cookery-Part-I
  2. Meat Cookery-Part-II
  3. Meat cookery Part-III
Fish Mongery
  1. Fish Mongery- I
  2. Fish Mongery-II
Balanced Diet
Convenience Foods
  1. Convenience food part -I
  2. Convenience food part -II
Kitchen Layout & Design
  1. Kitchen layout and design
Chapter Name Recorded Lecture Notes Reference Books
Gueridon
  1. Intro to Gueridon Service
  2. Preparing a Crepe Suzette
  3. Gueridon Service/ Beef Stroganoff
  4. Rum Omelette
Function Catering
    1. Banquets
    2. ODC
Chapter2
Transport Catering Operations
  1. Transport Catering Operations-I
  2. Transport Catering Operations-II
  3. Transport Catering
F&B operations in Facility management – Scope in facility management
Personal Management in F&B service
An overall view of Food & Beverage control
  1. Introduction to F & B Controls
Budgetary Control
  1. Introduction to Budget and control
  2. Menu Engineering
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
Human Resource Planning in Hospitality
Human Resource Development
Performance Management and Appraisal
Performance and Job Evaluation
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to services
  1. Introduction to Services Marketing
  2. Characteristics of Services
Services Marketing Mix – 7 Ps
  1. New Service Development
Customer satisfaction
Service Quality
Managing Demand and Capacity
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
  1. Introduction
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
  1. Planning Venues
Marketing the Event
Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Chapter Name Recorded Lecture Notes Reference Books
Introduction &Basic Concepts of NSS
NSS Programmes and Activities
Community Mobilization
Volunteerism and Shramdan
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI Guidelines
  4. FSSAI guidelines Part II
  5. Concept Development
  6. Concept Development
Chapter1
Principles of Bar Planning with Operations Chapter2
Principles of Menu Merchandising
  1. Principles of Menu Merchandising-I
  2. Principles of Menu Merchandising-II
Chapter3
Principles and Practices of Food Controlling
  1. Introduction to F & B Controls
Chapter4
Principles and Practices of Beverage Controlling Chapter5
Revenue Control Systems in F&B service Chapter6
Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING Part-I
  2. INTERIOR DESIGNING Part-II
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
  1. Standard Operating Procedure (SOP)
Chapter1
Staffing of the Front Office
  1. Planning for Front office Staffing
  2. Duty Rota
Chapter2
Budgeting for Front Office Chapter3
Control Systems at Front Office Chapter4
Revenue management
  1. Revenue Management I
  2. Revenue Management II
  3. Revenue Management III
Yield Management
  1. Yield Management
Forecasting
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS)
  1. Overview of ISO 22000
Chapter2
Basic Requirements of ISO 22000 Chapter3
Management’s Role in Implementation of FSMS Chapter4
Planning and Developing for Safe Products Chapter5
Hazard Analysis Chapter6
Developing the HACCP Plan Chapter7
Control of Non-Conformity Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality
  1. Quality
Chapter1
Core Concepts of TQM Chapter2
Quality Gurus and their Vision Chapter3
Core values of Japanese Management
Quality Certifications and Audits
Employee Satisfaction
  1. Employee satisfaction & empowerment
  2. Employee satsfaction Survey
Culture at work
  1. Work Culture
Chapter7
Problem Solving Tools
  1. Problem Solving Techniques
Kaizen
  1. Kaizen
Chapter9
Customer Satisfaction
  1. Customer Satisfaction
Quality Costs
Communication and its importance in TQM
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Chapter1
Infrastructure for MICE
  1. Infrastructure for MICE
Chapter2
Conventions and Conferences
  1. Conventions & Conferences
Chapter3
Meeting Planners
  1. Meeting Planners
Chapter4
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Chapter5
Incentive Travel
  1. Incentive Travel
Chapter6
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM Chapter1
Relationship Marketing Chapter2
Service Quality Chapter3
Customer Loyalty and Satisfaction Chapter4
Customer Retention and Feedback
  1. Evaluating New Business Opportunities
  2. Customer Retention and Feedback
Chapter5
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
  1. Introduction to facility planning
  2. Design Considerations for building and rooms
  3. Systematic Layout planning
  4. Feasibility Report
  5. Blue Print
Chapter1
Restaurant and Bar Facility Designing
  1. Sources of finance
  2. Design Considerations
Chapter2
Kitchen layout and Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of House- keeping Department
  1. Design consideration for Lobby
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
  1. Introduction to SBM
  2. Customer Retention and Feedback
Chapter1
Evaluating New Business Opportunities
  1. Evaluating New Business Opportunities
Chapter2
Legal Aspects for small business Chapter3
Manage a small team
  1. Case study on CCD downfall
Chapter4
Market the small business Chapter5
Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
  1. Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
  1. Maintenance and Calibration of Equipments
  2. Importance of Maintenance in Hotel Industry
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
  1. Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy-I
  3. Molecular Gastronomy-II
Chapter Name Recorded Lecture Notes Reference Books
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Kitchen Stewarding
  1. Introduction to Kitchen Stewarding
F&B Management in Fast Food, Hotels Restaurants, Industrial Catering
  1. Industrial Catering
Product Research and Development
Revision

Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building
Stress and Conflict management
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
Demand Analysis
Supply Function
Cost Analysis
Production Analysis
Market Structure
Brush Up Your Basics
Chapter Name Recorded Lecture Notes Reference Books
Brush Up Your Basics
  1. Front Office Terminology III
  2. Front Office Terminology IV
  3. Front Office Terminology V
+ BHMCT
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel
  1. Attributes of F&B Service Personnel
  2. F&B service personnel
Types of service
Billing methods and control methods
  1. Order Taking Methods
  2. Billing and Payment Methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction
  1. Introduction
Management thought: A journey since inception
Planning
Organizing
Leadership
Motivation
Communication
Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
Chapter2
Barriers to Effective Communication
Reading
Written communication skills
Oral Communication
  1. Verbal Communication
Non-verbal Communication
  1. Non Verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Soup
  1. Soups
Sauces
  1. Sauces
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
Cleaning routine of Public area
Control desk
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay Chapter10
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
  1. Listening Skills
Oral Communication Skills
  1. Verbal Communication
Reading
Writing
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
Logistics
Supply chain management
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Bakery & Confectionery
  1. Principles Of Baking
  2. Measurements & Bakers percentage
  3. Physical & chemical chnages during baking
Chapter1
Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry
  1. Sugar
  2. Wheat
Chapter2
Yeast Dough’s (Fermented Goods)
  1. Types of yeast doughs
  2. Stages in bread making
Chapter3
Cake Making
  1. Cake Making
  2. Chocolate cake Demo
  3. Fruit cupcake Demo
Chapter4
Flour Pastries
  1. Techniques of Pastry making
  2. Flour Pastries
  3. Puff Pastry
  4. Pastries
Chapter5
Cookies
  1. Cookies Session -I
  2. Cookies Session – II
  3. Cookies Session – III
Chapter6(2)
Icing
  1. Icing
Chapter Name Recorded Lecture Notes Reference Books
Business law
  1. Introduction to Hotel Law
  2. Introduction to Contract ACT
  3. Essential Elements of Cotract Act
  4. Discharge of Contract
  5. Partnership Act
  6. The sales of goods Act
  1. Chapter1-A
  2. Chapter1-B
  3. Chapter1-C
  4. Chapter1-D
Industrial law
Food Legislations
  1. The Food Adulteration Act
  2. Consumer Protection Act
The Sexual Harassment of Women at Workplace
Licenses and Permits
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
  3. The impact of Social Image and Positive Self Presentation on your career
10 Essential Soft Skills
Personality profile
  1. Personality Profile
Personality Enrichment Chapter4
Expectations of Recruiters
  1. Expectations of Recruiters.
Professional Communication Chapter6
Case studies
Stress Management
  1. Stress Management
Chapter8
Time management
  1. Team work
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales
  1. Introduction to hospitality sales
  2. coordination of sales with other departments
  3. Difference between sales and marketing
  4. Hospitality Products and services
Chapter1
Organization of Sales Department
  1. Organization Structure of sales Department
  2. Role of personnel in Sales Dept.
Chapter2
Recruitment and training
  1. Attributes of Sales Personnel
Chapter3
Internal sales Chapter4
Banquet and Meeting Room Sales Chapter5
Hospitality Sales Process
Selling practices
Role of Technology in Hospitality Sales
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals
  1. Computer Fundamental
  2. Computer Network
Chapter1
Windows
  1. Windows
Chapter2
DOS – (Disk Operating System) Chapter3
MS- Word Chapter4
MS -Excel Chapter5
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
  1. Food Cost Calculation
  2. Menu Engineering
  3. Menu Mix and Menu engineering
Chapter2
Yield Management
Introduction to Equipment used in Quantity Food Production
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
  1. Purchasing & duties of purchasing Manager
  2. Indenting
Chapter6-I
Chapter6-II
Indian regional cooking
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
Pest control
  1. Pest Control
Complaint Handling in Housekeeping department
Interior designing
  1. INTERIOR DESIGNING
Refurbishing & Redecoration
Night auditing
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
Management’s Role in Implementation of FSMS
Planning and Developing for Safe Products
Hazard Analysis
Planning and Developing for Safe Products
Improvement of the Food Safety Management system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service quality
Customer loyalty and satisfaction
Customer relationship and feedback
CRM system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of Housekeeping department
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
  1. Nouvelle cuisine video-I
  2. Nouvelle cuisine video-II
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
  1. Meat Cookery-Part-I
  2. Meat Cookery-Part-II
  3. Meat cookery Part-III
Fish Mongery
  1. Fish Mongery- I
  2. Fish Mongery-II
Balanced Diet
Convenience Foods
  1. Convenience food part -I
  2. Convenience food part -II
Kitchen Layout & Design
  1. Kitchen layout and design
Chapter Name Recorded Lecture Notes Reference Books
Gueridon
  1. Intro to Gueridon Service
  2. Preparing a Crepe Suzette
  3. Gueridon Service/ Beef Stroganoff
  4. Rum Omelette
Function Catering
    1. Banquets
    2. ODC
Chapter2
Transport Catering Operations
  1. Transport Catering Operations-I
  2. Transport Catering Operations-II
  3. Transport Catering
F&B operations in Facility management – Scope in facility management
Personal Management in F&B service
An overall view of Food & Beverage control
  1. Introduction to F & B Controls
Budgetary Control
  1. Introduction to Budget and control
  2. Menu Engineering
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
Human Resource Planning in Hospitality
Human Resource Development
Performance Management and Appraisal
Performance and Job Evaluation
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to services
  1. Introduction to Services Marketing
  2. Characteristics of Services
Services Marketing Mix – 7 Ps
  1. New Service Development
Customer satisfaction
Service Quality
Managing Demand and Capacity
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
  1. Introduction
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
  1. Planning Venues
Marketing the Event
Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Chapter Name Recorded Lecture Notes Reference Books
Introduction &Basic Concepts of NSS
NSS Programmes and Activities
Community Mobilization
Volunteerism and Shramdan
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI Guidelines
  4. FSSAI guidelines Part II
  5. Concept Development
  6. Concept Development
Chapter1
Principles of Bar Planning with Operations Chapter2
Principles of Menu Merchandising
  1. Principles of Menu Merchandising-I
  2. Principles of Menu Merchandising-II
Chapter3
Principles and Practices of Food Controlling
  1. Introduction to F & B Controls
Chapter4
Principles and Practices of Beverage Controlling Chapter5
Revenue Control Systems in F&B service Chapter6
Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING Part-I
  2. INTERIOR DESIGNING Part-II
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
  1. Standard Operating Procedure (SOP)
Chapter1
Staffing of the Front Office
  1. Planning for Front office Staffing
  2. Duty Rota
Chapter2
Budgeting for Front Office Chapter3
Control Systems at Front Office Chapter4
Revenue management
  1. Revenue Management I
  2. Revenue Management II
  3. Revenue Management III
Yield Management
  1. Yield Management
Forecasting
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS)
  1. Overview of ISO 22000
Chapter2
Basic Requirements of ISO 22000 Chapter3
Management’s Role in Implementation of FSMS Chapter4
Planning and Developing for Safe Products Chapter5
Hazard Analysis Chapter6
Developing the HACCP Plan Chapter7
Control of Non-Conformity Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality
  1. Quality
Chapter1
Core Concepts of TQM Chapter2
Quality Gurus and their Vision Chapter3
Core values of Japanese Management
Quality Certifications and Audits
Employee Satisfaction
  1. Employee satisfaction & empowerment
  2. Employee satsfaction Survey
Culture at work
  1. Work Culture
Chapter7
Problem Solving Tools
  1. Problem Solving Techniques
Kaizen
  1. Kaizen
Chapter9
Customer Satisfaction
  1. Customer Satisfaction
Quality Costs
Communication and its importance in TQM
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Chapter1
Infrastructure for MICE
  1. Infrastructure for MICE
Chapter2
Conventions and Conferences
  1. Conventions & Conferences
Chapter3
Meeting Planners
  1. Meeting Planners
Chapter4
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Chapter5
Incentive Travel
  1. Incentive Travel
Chapter6
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM Chapter1
Relationship Marketing Chapter2
Service Quality Chapter3
Customer Loyalty and Satisfaction Chapter4
Customer Retention and Feedback
  1. Evaluating New Business Opportunities
  2. Customer Retention and Feedback
Chapter5
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
  1. Introduction to facility planning
  2. Design Considerations for building and rooms
  3. Systematic Layout planning
  4. Feasibility Report
  5. Blue Print
Chapter1
Restaurant and Bar Facility Designing
  1. Sources of finance
  2. Design Considerations
Chapter2
Kitchen layout and Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of House- keeping Department
  1. Design consideration for Lobby
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
  1. Introduction to SBM
  2. Customer Retention and Feedback
Chapter1
Evaluating New Business Opportunities
  1. Evaluating New Business Opportunities
Chapter2
Legal Aspects for small business Chapter3
Manage a small team
  1. Case study on CCD downfall
Chapter4
Market the small business Chapter5
Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
  1. Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
  1. Maintenance and Calibration of Equipments
  2. Importance of Maintenance in Hotel Industry
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
  1. Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy-I
  3. Molecular Gastronomy-II
Chapter Name Recorded Lecture Notes Reference Books
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Kitchen Stewarding
  1. Introduction to Kitchen Stewarding
F&B Management in Fast Food, Hotels Restaurants, Industrial Catering
  1. Industrial Catering
Product Research and Development
Revision

Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building
Stress and Conflict management
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
Demand Analysis
Supply Function
Cost Analysis
Production Analysis
Market Structure
Brush Up Your Basics
Chapter Name Recorded Lecture Notes Reference Books
Brush Up Your Basics
  1. Front Office Terminology III
  2. Front Office Terminology IV
  3. Front Office Terminology V
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
  1. Introduction to Generic skills
  2. Lifelong learning
Self-Management and Development
  1. Personality Development
  2. Multiple Intelligence
Team Management
Task Management
Problem Solving
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
  1. Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
Chapter Name Recorded Lecture Notes Reference Books
Control Methods
Menu knowledge
  1. Types of Menu-I
  2. Menu knowledge-II
  3. Menu knowledge-III
  4. Menu knowledge-IV
Beverages
  1. Non alcoholic Beverages
Beers
Tobacco
  1. Tobacco
Chapter Name Recorded Lecture Notes Reference Books
Cleaning Routine of Housekeeping Department
Cleaning routine of Guest Rooms
Cleaning Routine of public areas
Key Control
Control Desk
Housekeeping Supervision
Lost and Found Procedure
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
Guest Arrival
Guest Stay
Guest Departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
  4. Layout of Linen Room
Chapter5
Laundry Operations
  1. Commercial Laundry
  2. On-premises Laundry
  3. Layout of Laundry
  4. Laundry Equipments and its uses
  5. Laundry Process
  6. Stain Removal
  7. 2.7 Flow Chart of Handling Laundry
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
  1. Chapter2
  2. Chapter2-A
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Bar & Beverage Management
  1. Types of Bars
Event Management
  1. Event Management
Banquets
  1. Intro to banquets
  2. ODC
Gueridon Service
  1. Introduction to Gueridon Service
  2. Preparing a Crepe Suzette
  3. Gueridon Service/ Beef Stroganoff
Food & Beverage Cost Controls
  1. Introduction to F & B Controls
Sanitation and Health Issues
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING
  2. INTERIOR DESIGNING Part-II
Refurbishing & Redecoration
  1. Refurbishing & Redecoration-I
  2. Refurbishing & Redecoration-II
  3. Steps in Refurbishment
Gardening & Horticultural
  1. Horticultre and Gardening
  2. Care and Maintenance of Indoor and Outdoor Plants
  3. TYPES OF GARDENS
  4. Common indoor-outdoor potted plants
Budget & Budgetary Control
  1. Budget & Budgetary Control-I
  2. Budget & Budgetary Control-II
  3. Budget & Budgetary Control-III
Chapter4
Purchasing System
Night Audit
Hospitality skills required for Front office
  1. Greetings Around The World
Conceirge
  1. Concierge
Forecasting Room Availability
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Chapter Name Recorded Lecture Notes Reference Books
Business Law
  1. Introduction to Hotel Law
  2. Introduction to Contract Law
  3. Elements of the Contract Act
  4. Discharge of Contract
  5. Consumer Protection Act
  1. Chapter1-A
  2. Chapter1-B
  3. Chapter1-C
  4. Chapter1-D
Industrial Law
Food Legislations
  1. The Food Adulteration Act
The Sexual Harassment of Women at Workplace
Licenses and Permits
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
International Cuisine
Desserts
  1. Frozen desserts
Charcutiere
  1. Charcuterie- part I
  2. Sausages
Kitchen Layout & Design
  1. Kitchen layout and design
Kitchen Administration
Menu Engineering
Product Research & Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI GUIDELINES
  4. FSSAI GUIDELINES -II
Colour
Lighting
Budgeting
  1. Introduction to Budget and control
Transport Industry
  1. Transport Industry-I
  2. Transport Industry-II
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
Lighting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
Problem solving Tools & techniques
  1. Problem Solving Techniques
Role of People in TQM
Customer Satisfaction and Quality
  1. Customer Satisfaction
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Human Resource Management
  1. Introduction and History of HRM
Human Resource Planning
Human Resource Development
Wage and Salary Administration
Conflict Management
Labour and Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
Corporate social responsibility
Study of entrepreneurs biographies
+ BSc HS
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
  1. Introduction to Generic skills
  2. Lifelong learning
Self-Management and Development
  1. Personality Development
  2. Multiple Intelligence
Team Management
Task Management
Problem Solving
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
  1. Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
Chapter Name Recorded Lecture Notes Reference Books
Control Methods
Menu knowledge
  1. Types of Menu-I
  2. Menu knowledge-II
  3. Menu knowledge-III
  4. Menu knowledge-IV
Beverages
  1. Non alcoholic Beverages
Beers
Tobacco
  1. Tobacco
Chapter Name Recorded Lecture Notes Reference Books
Cleaning Routine of Housekeeping Department
Cleaning routine of Guest Rooms
Cleaning Routine of public areas
Key Control
Control Desk
Housekeeping Supervision
Lost and Found Procedure
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
Guest Arrival
Guest Stay
Guest Departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
  4. Layout of Linen Room
Chapter5
Laundry Operations
  1. Commercial Laundry
  2. On-premises Laundry
  3. Layout of Laundry
  4. Laundry Equipments and its uses
  5. Laundry Process
  6. Stain Removal
  7. 2.7 Flow Chart of Handling Laundry
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
  1. Chapter2
  2. Chapter2-A
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Bar & Beverage Management
  1. Types of Bars
Event Management
  1. Event Management
Banquets
  1. Intro to banquets
  2. ODC
Gueridon Service
  1. Introduction to Gueridon Service
  2. Preparing a Crepe Suzette
  3. Gueridon Service/ Beef Stroganoff
Food & Beverage Cost Controls
  1. Introduction to F & B Controls
Sanitation and Health Issues
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING
  2. INTERIOR DESIGNING Part-II
Refurbishing & Redecoration
  1. Refurbishing & Redecoration-I
  2. Refurbishing & Redecoration-II
  3. Steps in Refurbishment
Gardening & Horticultural
  1. Horticultre and Gardening
  2. Care and Maintenance of Indoor and Outdoor Plants
  3. TYPES OF GARDENS
  4. Common indoor-outdoor potted plants
Budget & Budgetary Control
  1. Budget & Budgetary Control-I
  2. Budget & Budgetary Control-II
  3. Budget & Budgetary Control-III
Chapter4
Purchasing System
Night Audit
Hospitality skills required for Front office
  1. Greetings Around The World
Conceirge
  1. Concierge
Forecasting Room Availability
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Chapter Name Recorded Lecture Notes Reference Books
Business Law
  1. Introduction to Hotel Law
  2. Introduction to Contract Law
  3. Elements of the Contract Act
  4. Discharge of Contract
  5. Consumer Protection Act
  1. Chapter1-A
  2. Chapter1-B
  3. Chapter1-C
  4. Chapter1-D
Industrial Law
Food Legislations
  1. The Food Adulteration Act
The Sexual Harassment of Women at Workplace
Licenses and Permits
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
International Cuisine
Desserts
  1. Frozen desserts
Charcutiere
  1. Charcuterie- part I
  2. Sausages
Kitchen Layout & Design
  1. Kitchen layout and design
Kitchen Administration
Menu Engineering
Product Research & Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI GUIDELINES
  4. FSSAI GUIDELINES -II
Colour
Lighting
Budgeting
  1. Introduction to Budget and control
Transport Industry
  1. Transport Industry-I
  2. Transport Industry-II
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
Lighting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
Problem solving Tools & techniques
  1. Problem Solving Techniques
Role of People in TQM
Customer Satisfaction and Quality
  1. Customer Satisfaction
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Human Resource Management
  1. Introduction and History of HRM
Human Resource Planning
Human Resource Development
Wage and Salary Administration
Conflict Management
Labour and Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
Corporate social responsibility
Study of entrepreneurs biographies